Add all sauce ingredients—garlic, lime juice, liquid aminos, habanero peppers (or omit for mild), peeled ginger, green onions, maple syrup (optional), allspice, cinnamon, and nutmeg—to a blender and blend until smooth and combined.
Set the Instant Pot to Sauté and heat 2 to 3 tablespoons of avocado oil until shimmering.
Working in batches if necessary, place chicken pieces skin-side down in the hot pot and brown 4–5 minutes until the skin is golden and crisp; flip and brown the other side 2 minutes. Transfer browned chicken to a plate.
When all pieces are browned, return all chicken to the Instant Pot in a single layer if possible and pour the blended sauce over the chicken, scraping any bits from the blender.
Secure the lid, set to Manual/Pressure Cook on high for 20 minutes, and ensure the pressure valve is sealed.
After the cook cycle finishes, allow the pressure to naturally release for at least 60 minutes before opening the lid.
Open the lid and serve the chicken immediately, or transfer pieces to a baking sheet and broil briefly to crisp the skin if desired.
